3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
The influence of extraction temperature on CIE L * , a * , b *<br />
colour characteristics or on pH values was only negligible.<br />
S t a t i s t i c a l E v a l u a t i o n<br />
All the above mentioned characteristics were used for<br />
the classification and mutual recognition of both wine grape<br />
varieties using the principal component analysis (Fig. <strong>3.</strong>) and<br />
canonical discrimination analysis 22 .<br />
Both statistical approaches provided practically 100%<br />
correct classification of both varieties. As also follows from<br />
discriminant analysis, all the monitored characteristics are<br />
dependent on the mass of grape skins used for respective extract<br />
preparation.<br />
Additional experiments are in progress to evaluate the<br />
influence of solvent on the above-mentioned characteristics<br />
as well as to analyze the profile of polyphenols in both grape<br />
skin varieties.<br />
Conclusions<br />
Multi-experimental analysis performed with methanolic<br />
extracts prepared from grape skins of two varieties (St. Laurent<br />
and Alibernet) by PFE, revealed their significant antioxidant<br />
and radical-scavenging abilities, in significantly positive<br />
correlation with the TPC content. The influence of extraction<br />
temperature on radical – scavenging abilities, tristimulus values<br />
or TPC content is non-significant.<br />
Czech Science Foundation (Project No. GA203/08/1536),<br />
Academy of Sciences of the Czech Republic (Institutional<br />
Research Plan No. AV0Z40310501) and Science and Research<br />
Assistant Agency (Project APVV SK – CZ 0072 – 07) are<br />
gratefully acknowledged for the financial support. Authors<br />
would like to express their thanks to Dr. Milan Suhaj (Food<br />
Research Institute, Bratislava) for statistical evaluation of<br />
experimental data and visualisations.<br />
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